Day 4: Cherry Pistachio-Almond Star-Anise Biscotti with a white chocolate drizzle

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DAY 4 of my 12 days of Christmas Cookies/Treats! One of my favorite cookie from around the world, is the Biscotti. I really don’t remember the first time I had it. I have always dunked cookies in my masala chai, the very Indian way of eating a cookie lol. And so I did with the biscotti, although authentically it is dipped in espresso! This cookie comes from Italy, and is called Biscotti which means twice baked, cause it is baked twice, which gives it the slightly crunchy exterior and soft interior. The sweet cookie goes really well with the bitter espresso. Yes! I have tried it that way too and I love it actually ! 🙂 and I can understand why the Italians have it that way.

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I love making biscotti this time of the year. It is a great cookie to gift, and it transports well too and lasts longer than most cookies. OK! Star Anise HAS TO BE MY FAVORITE winter spice! I LOVE anything that is licorice in flavor! As a kid, my grandma, uncles and aunts would come from the UK and get bagfuls of the licorice candy and LICORICE ALLSORTS(you can google it). The ALLSORTS were my favorite, and I would literally preserve it, so that it does NOT get over, but if you keep it for long, it hardens, and does not taste good lol. But I would still do it every single time they would visit us and get the candy! Anyways, the point being behind this story is that I LOVE LICORICE! 🙂 So ofcourse I love the flavor of star anise!

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I used whole star anise, ground it up in my coffee grinder which works as a great spice grinder, and used the powder in my biscotti. The fragrance is seriously intoxicating! I also used almonds and pistachios, along with dried cherries and orange zest in the dough. The dough is kind of sticky, so you have to have well floured hands to work it. You have to twice bake this cookie, to get its signature crust and that pretty golden color. I used melted white chocolate to drizzle over the biscotti. I have made this cookie various times with different combinations, and it always turns out so well.

Hope you get to try this recipe! If you do, please do not forget to tag #thejamlab on Instagram and/or leave a comment on this blog post.

Day 5: is coming for you tomorrow :).

Cheers,

Amisha

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